Aubergine and Red Lentil Vegetarian Lasagna with Zucchini Bechamel.

Elaboration:

1. Preheat the oven to 180°C. Cut the aubergines into thin slices, about half a centimetre thick. Place them on a salted tray to sweat for about 15 minutes, then pat dry with kitchen paper. Brush the slices with olive oil and bake in the oven for 20 minutes, or until golden brown and tender. Set aside.
2. While the aubergines are baking, rinse the red lentils under cold water. In a large frying pan, heat a little olive oil and sauté the onion, garlic, carrot and pepper for about 10 minutes, until tender. Add the cumin, paprika and bay leaf, stirring well. Add the lentils, crushed tomato and enough water to cover the lentils. Simmer for 20-25 minutes, or until the lentils are soft and the sauce has thickened. Adjust salt and pepper. If the sauce is still runny, let it sit for a while in a large colander to lose water.
3. For the courgette béchamel, in a saucepan, heat the olive oil and sauté the onion until transparent. Add the courgette pieces and cook over a medium heat for 10-15 minutes, or until tender. Remove from the heat and allow to cool slightly. Next, place the courgettes and onion in a blender or food processor, add the milk, and puree until smooth. Return the mixture to the pan, season with salt, pepper and nutmeg to taste, and simmer for a few minutes to thicken slightly.
4. In an ovenproof dish, assemble the lasagne starting with a layer of roasted aubergines, followed by a layer of the lentil mixture. Repeat until all the ingredients are used, finishing with a layer of aubergines. Pour the courgette béchamel sauce over the lasagne and, if desired, sprinkle with grated cheese.
5. Bake the lasagne for 25-30 minutes, or until the top is golden brown and bubbling. Let stand for a few minutes before serving to allow the flavours to blend well.